Evaluation of toxic compounds produced during the elaboration of Syrah wines.

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dc.contributorL. LAGO, UFRGS; K. P. NICOLLI, UFRGS; J. A. BARBARÁ, UFRGS; ALINE TELLES BIASOTO MARQUES, CPATSA; C. A. ZINI, UFRGS; J. E. WELKE, UFRG.
dc.creatorLAGO, L.
dc.creatorNICOLLI, K. P.
dc.creatorBARBARÁ, J. A.
dc.creatorBIASOTO, A. C. T.
dc.creatorZINI, C. A.
dc.creatorWELKE, J. E.
dc.date2015-12-29T11:11:11Z
dc.date2015-12-29T11:11:11Z
dc.date2015-12-29
dc.date2015
dc.date2016-03-21T11:11:11Z
dc.date.accessioned2026-07-07T05:45:26Z
dc.descriptionThe objective of this study was to verify the occurrence of four toxic compounds (acetaldehyde, formaldehyde, ethyl carbamate and acrolein) in Syrah wines through the use of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detection.
dc.format1 Pen drive.
dc.identifierIn: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 13., 2015, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho: Associação Brasileira de Enologia, 2015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1032604
dc.identifier.urihttp://hdl.handle.net/123456789/499295
dc.languageeng
dc.rightsopenAccess
dc.subjectVinhos Syrah
dc.subjectUva
dc.subjectVinho
dc.subjectEnologia
dc.subjectVitis Vinifera
dc.subjectGrapes
dc.titleEvaluation of toxic compounds produced during the elaboration of Syrah wines.
dc.typeResumo em anais e proceedings

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